NZ587032A - Method for treating meat products with carbon monoxide and pH modifying agent - Google Patents

Method for treating meat products with carbon monoxide and pH modifying agent

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Publication number
NZ587032A
NZ587032A NZ587032A NZ58703205A NZ587032A NZ 587032 A NZ587032 A NZ 587032A NZ 587032 A NZ587032 A NZ 587032A NZ 58703205 A NZ58703205 A NZ 58703205A NZ 587032 A NZ587032 A NZ 587032A
Authority
NZ
New Zealand
Prior art keywords
meat product
carbon monoxide
treatment
injection
volume
Prior art date
Application number
NZ587032A
Inventor
Eldon Roth
Original Assignee
Freezing Machines Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Freezing Machines Inc filed Critical Freezing Machines Inc
Publication of NZ587032A publication Critical patent/NZ587032A/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/40—Colouring or decolouring of foods
    • A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/26—Apparatus for preserving using liquids ; Methods therefor
    • A23B4/28—Apparatus for preserving using liquids ; Methods therefor by injection of liquids
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/76—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Food Science & Technology (AREA)
  • Wood Science & Technology (AREA)
  • Zoology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Microbiology (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Carbon And Carbon Compounds (AREA)

Abstract

Disclosed is a method of treating a meat product, wherein the method including the steps of: (a) injecting a treatment mixture into an interior volume of a meat product at an injection location, the treatment mixture including carbon monoxide and an injection fluid and being injected into the volume of the meat product through an injection conduit inserted into the volume of the meat product, wherein the meat product comprises a cut of meat; and (b) injecting either: (i) a pre-treatment fluid into the volume of the meat product prior to injecting the treatment mixture, the pre-treatment fluid including a pH modifying material (such as an ammonium hydroxide solution) and being injected into the volume of the meat product through the injection conduit or an additional injection conduit inserted into the volume of the meat product; or (ii) a post-treatment fluid into the volume of the meat product after injecting the treatment mixture, the post-treatment fluid including a pH modifying material (such as an ammonium hydroxide solution) and being injected into the volume of the meat product through the injection conduit or an additional injection conduit inserted into the volume of the meat product; or (iii) a pH modifying material into the volume of the meat product simultaneously with injecting the carbon monoxide, the pH modifying material comprising an ammonia-based pH increasing material and being injected into the volume of the meat product through the injection conduit or an additional injection conduit inserted into the volume of the meat product.

Description

NEW ZEALAND Patents Act 1953 Patents Form No. 5 COMPLETE SPECIFICATION This specification is divided out of New Zealand No 549765 filed on 2 March 2005, ANTE-DATING is requested from the priority of this Application to the date of the original priority Application No. 10/795,000 filed in the United States of America on 5 March 2004, and ANTE-DATING is required for the attached Complete Specification to the date of International filing of 2 March 2005 from PCT/US2005/006838.
Title: METHOD FOR TREATING MEAT PRODUCTS WITH CARBON MONOXIDE Freezing Machines, Inc., of 891 Two Rivers Drive, Dakota Dunes, SD 57049, United States of America (United States), do hereby declare the invention for which we pray that a patent may be granted to us and the method by which it is to be performed, to be particularly described in and by the following statement.
P:\CommonWord97\31501-32000\31733FRE\20f00727 Application for a Palent.doc 1 METHOD FOR TREATING MEAT PRODUCTS WITH CARBON MONOXIDE TECHNICAL FIELD OF THE INVENTION This invention relates to meat processing operations and equipment. More particularly, the invention relates to methods and apparatus for treating meat products with carbon monoxide to inhibit microbial activity in the meat products.
BACKGROUND OF THE INVENTION 10 It has long been known that meat may be treated with carbon monoxide to maintain a color in the meat product. In particular, carbon monoxide treatment may produce a bright red color in the meat product. U.S. patent number 4,522,835 to Woodruff et al. discloses a process of treating meat products with carbon monoxide to modify the color at the surface of the meat product.
It has also been proposed to use carbon monoxide as a preservative in meat products. U.S. patent number 6,270,829 to Shaklai discloses a process where raw meat is saturated with carbon monoxide to inhibit microbial activity in the meat product. The Shaklai patent also discloses that the carbon monoxide saturation in the meat product produces a color change throughout the meat product.
The change in color from carbon monoxide treatment results from the reaction of carbon monoxide with hemoglobin and myoglobin in meat products to form carboxyhemoglobin and carboxymyoglobin respectively. The microbial activity inhibiting effect of carbon monoxide in meat products is at least in part produced by reducing the oxygen content in the meat product. This reduction in oxygen content creates an 25 unsuitable environment for aerobic microbes. Carbon monoxide treatment may also inhibit the growth and propagation of anaerobic microbes as well.
Despite the benefits, there remain certain problems associated with treating meat products with carbon monoxide. One problem with treating uncooked meats with carbon monoxide is that the treatment may affect the color of the product after the meat begins to 30 spoil and after cooking as well as before. In particular, prior art carbon monoxide treatments may leave the uncooked meat with a bright red color that remains in the meat even after it is cooked. This unnatural red color in the cooked meat product occurs 2 throughout the product where the entire product is saturated with carbon monoxide. Even where only the surface of the meat product is saturated with carbon monoxide, the surface of the cooked meat product may have an unnatural red color and the meat may not brown properly. Thus, although the carbon monoxide treated uncooked meat product may have 5 an appearance that is desirable to consumers, the color in the uncooked meat product may mask spoilage and the color remaining in the cooked meat product may be unacceptable to consumers.
SUMMARY OF THE INVENTION 10 The present invention provides a method for treating meat products with carbon monoxide to obtain especially the microbe inhibiting benefits associated with carbon monoxide treatment while reducing or eliminating the problems associated with unnatural color in the uncooked and cooked meat product. The invention also encompasses apparatus for treating meat products with carbon monoxide. It is noted that the term 15 "meat product" is used here and throughout this disclosure and the accompanying claims to refer to meat alone, including lean portions,, fat, and related materials of beef, pork, poultry, or seafood, and to refer to meat that has been mixed with, or includes, additives such as flavorings, extenders, tenderizing agents, and other materials.
According to the invention, carbon monoxide is injected into the interior of the 20 meat product along with other materials to produce a desired carbon monoxide saturation or content in the meat product. The amount of carbon monoxide in the added fluid is controlled to produce a desired carbon monoxide saturation level distributed substantially evenly throughout the volume of the meat product. This desired saturation level may vary depending upon the nature of the meat product being treated, however, the saturation level 25 will generally remain at less than 100% or complete saturation for most meat products. The fluid added to the meat product may be added simultaneously with the carbon monoxide or may be added as a pre-treatment before application of carbon monoxide or as a post-treatment after the application of carbon monoxide. Regardless of the order in which the fluid is added in relation to the carbon monoxide, the added liquid or gas dilutes 30 the carbon monoxide and helps facilitate the substantially even distribution of the carbon monoxide throughout the volume of the meat product. In preferred forms of the invention, the amount of carbon monoxide added to the meat product compared to the total volume of 3 added fluid is equal to an amount of carbon monoxide to produce a desired carbon monoxide saturation level in the volume of the meat product being treated.
As used in this disclosure and the accompanying claims, complete or 100% carbon monoxide saturation in a meat product refers to the case where all of the available 5 hemoglobin and myoglobin in meat product has been reacted with carbon monoxide to produce carboxyhemoglobin and carboxymyoglobin respectively. It will be noted that this does not necessarily mean that all hemoglobin and all myoglobin has been reacted since some hemoglobin and myoglobin in a meat product may reside in a state in which the reaction with carbon monoxide may not occur and may thus not be available to react with 10 the carbon monoxide. Carbon monoxide saturation levels less than complete saturation may be described in this disclosure and the following claims as a percentage relative to complete saturation. For example, as used in this disclosure and the accompanying claims, 50% carbon monoxide saturation means that one-half of the available hemoglobin and myoglobin in the meat product has been converted to carboxyhemoglobin and 15 carboxymyoglobin, respectively.
Carbon monoxide and added liquid is injected according to the invention through one or more injection conduits that are inserted into the meat product being treated. Meat products comprising relatively large cuts of meat may require a number of injection conduits inserted at spaced apart locations throughout the volume of the meat product to 20 evenly distribute the carbon monoxide. Otherwise, a single injection conduit or relatively few injection conduits may be moved to various locations throughout the meat product to inject the carbon monoxide and added gas and/or liquid so as to produce the desired even carbon monoxide distribution.
Post-treatment according to the invention may include the application of a vacuum 25 to draw off excess carbon monoxide from the meat product, both from the surface of the meat product and from the interior volume of the meat product. Alternatively or in addition to applying a vacuum, a flushing or rinsing fluid may be applied to the surface of the carbon monoxide treated meat product to remove excess carbon monoxide. This flushing or rinsing may remove excess carbon monoxide from the surface of the meat 30 product and may also help remove unbound carbon monoxide from the interior of the meat product. After carbon monoxide treatment and any post-treatment, the treated meat product may be packaged or stored in a carbon dioxide atmosphere or other suitable atmosphere. 4 The invention claimed herein includes injecting a pH modifying material, especially ammonia based pH modifying materials such as ammonium hydroxide solution or ammonia gas. The pH modifying material may be injected as a pre-treatment fluid, post-treatment fluid or in a treatment mixture with the carbon monoxide. Also, different 5 pH modifying materials may be applied at different points in the treatment process to either raise the pH or lower the pH of the meat product. Carbon monoxide treatment according to the invention is particularly beneficial when combined with pH modifying treatments because it believed that the carbon monoxide affects the manner in which pH modifying materials are absorbed into the meat products. In particular, it is believed that the carboxy 10 forms of hemoglobin and myoglobin formed from carbon monoxide treatment does not allow certain constituents in the pH modifying material to be absorbed with the hemoglobin and myoglobin. These constituents of the pH modifying material are beneficially absorbed elsewhere in the meat product. It is also believed that when pH modifying material is used together with carbon monoxide, the pH modifying material may 15 prevent the carbon monoxide from binding strongly with the meat product thereby reducing the effect of the carbon monoxide on the color of the meat product and/or making the color change less permanent. Thus, carbon monoxide treatments according to the present invention may produce the desired microbe inhibiting effect without unduly maintaining the red color in the treated product which might mask spoilage or affect the 20 appearance of the cooked product.
These and other objects, advantages, and features of the invention will be apparent from the following description of the preferred embodiments, considered along with the accompanying drawings.
BRIEF DESCRIPTION OF THE DRAWINGS Figure 1 is a block diagram illustrating the steps in preferred treatment methods embodying the present invention.
Figure 2 is a diagrammatic representation of a system for treating meat products with carbon monoxide according to the present invention.
Figure 3 is a diagrammatic representation of an injection system that may be used in the treatment system shown in Figure 2.
Figure 4 is a diagrammatic representation of a preferred device for mixing carbon monoxide and an injection liquid to produce a treatment mixture.
Figure 5 is a diagrammatic representation of an alternate arrangement for mixing carbon monoxide and an injection liquid to produce a desired treatment mixture.
DESCRIPTION OF PREFERRED EMBODIMENTS 5 Figure 1 will be used to describe various treatment methods within the scope of the invention. Figures 2 through 5 will be used to describe an apparatus that may be used to treat meat products according to the invention and further variations on the treatment methods shown in Figure 1.
Referring to Figure 1, a basic treatment process embodying the principles of the 10 present invention includes mixing carbon monoxide and an injection liquid as shown at block 101 in Figure 1, to produce a treatment mixture containing carbon monoxide. The process then includes injecting the treatment mixture into the volume of the meat product as indicated at process block 102 in Figure 1. The manner in which the treatment mixture may be injected will be described below with reference to the apparatus shown in Figures 2 15 and 3 particularly. However, it will be appreciated that the treatment mixture and particularly the carbon monoxide is preferably distributed substantially evenly throughout the volume of the meat product to produce a desired carbon monoxide saturation level in the meat product. In order to produce the desired substantially even distribution of carbon monoxide throughout the volume of the meat product, the treatment mixture must 20 generally be injected at a number of spaced apart locations throughout the volume of the meat product. As will be described with reference to Figures 2 and 3, this injection at different spaced apart locations may be performed using an array of injection conduits or a single injection conduit inserted at multiple locations in the volume of the meat product over a period of time.
The carbon monoxide in the treatment mixture formed at block 101 in Figure 1 may be in solution in the injection liquid. Carbon monoxide may also be held in the treatment mixture as a gas suspended in the injection liquid or as a gas atomizing/vaporizing the injection liquid. Depending upon the particular injection liquid, carbon monoxide may be both in solution in the liquid and held as a suspended or atomizing gas. 30 The desired carbon monoxide saturation level in the treated meat product may vary with the nature of the meat product being treated. In some meat products, such as those that have or will have added seasonings, carbon monoxide saturation may approach 100% saturation. In lightly seasoned or unseasoned meat products, such as steaks for example, 6 the desired carbon monoxide saturation according to the invention remains below 100% saturation, and preferably at approximately 95%. Carbon monoxide saturation levels at approximately 70%, 60%, 50%, and 40% may also be used according to the invention. Again, depending upon the meat product being treated, the desired carbon monoxide 5 saturation level may range from approximately 5% to 95% saturation. It should also be noted that the desired carbon monoxide saturation level in the treated meat product may vary with the amount of liquid added to the meat product. For example, a meat product treated according to the invention with added liquid content at 20% by weight with the meat may allow a higher desired carbon monoxide saturation level than at added liquid 10 content at 5% by weight with the meat. In any event, the carbon monoxide saturation level in the meat product treated according to the present invention should include a carbon monoxide saturation level or content low enough for the particular product to allow the meat product to brown properly.
The step of mixing carbon monoxide with injection liquid shown at block 101 in 15 Figure 1 may be accomplished in any suitable fashion for producing the desired treatment mixture. For example, carbon monoxide gas may be sparged into an injection liquid such as water using a suitable sparging device. A sparging device will be described with reference to Figure 4 below. Alternatively, one or more positive displacement devices may be used to produce the desired proportion of carbon monoxide and injection liquid in a 20 treatment mixture according to the present invention. An arrangement of positive displacement devices will be describe below with reference to Figure 5. It should also be noted that although it is preferable to mix the carbon monoxide and injection liquid at a location near the equipment that will be used to inject the mixture, the mixing step shown at block 101 in Figure 1 may be performed at a location far removed from the injection 25 equipment, and the injection may be performed well after the carbon monoxide/injection liquid mixing step.
The process shown in Figure 1 indicates that the present treatment method may include a pre-treatment step as shown at process block 104. It will be appreciated that no pre-treatment is required according to the invention. However, a pre-treatment step may be 30 used to inject liquids such as water alone, brines, and/or pH modifying materials into the meat product to prepare the meat product for carbon monoxide treatment. In particular, injecting fluids in a pre-treatment step may reduce the amount of liquid that may be needed when injecting the carbon monoxide as shown at block 102. That is, part of the diluting 7 liquid required to produce the desired carbon monoxide content in the meat product may be injected instead as a pre-treatment as shown at process block 104. This injection of pre-treatment liquid may open channels or fluid passages in the meat product that may help facilitate the distribution of carbon monoxide through the meat product in the treatment or 5 injection step shown at process block 102.
Figure 1 also shows a post-treatment step at process block 105. As with the pre-treatment step, the post-treatment step shown at process block 105 is not required in embodiments of the present invention. However, a post-treatment step may be used to inject additional liquids into the meat product including water, brines, or pH modifying 10 materials. The liquids injected in any post-treatment step at process block 105 may further help dilute and distribute carbon monoxide in the meat product to help produce the desired carbon monoxide distribution. Process block 105 also indicates that a vacuum may be applied as part of a post-treatment step. A vacuum may be applied to the carbon monoxide treated meat product to draw off excess carbon monoxide from the surface of the meat 15 product and from the interior of the meat product and thereby prevent over treatment in various areas of the product. Over treatment in the sense means any carbon monoxide saturation over the desired saturation level. In addition to or in lieu of applying a vacuum, a flushing liquid or gas may be directed over the surfaces of the carbon monoxide treated meat product to remove excess carbon monoxide from the surface and interior of the meat 20 product and reduce the risk of over treatment.
The invention is not limited to any particular liquid for use as an injection liquid to mix with carbon monoxide to product the treatment mixture injected at process block 102, and is also not limited to any particular liquid injected in a pre-treatment step at block 104 or a post-treatment step at block 105. Also, pre-treatment and/or post-treatment may 25 include the injection of one or more gases either alone or with a material in a liquid phase. Where pH modifying materials are injected in the pre-treatment and/or post-treatment step, or included in the treatment mixture, the preferred pH increasing materials are ammonia-based materials such as an ammonium hydroxide solution or ammonia gas. Preferred pH decreasing materials include carbonic acid solution or carbon dioxide gas. The resulting 30 pH in the carbon monoxide treated product according to the present invention may range from 5.6 to 8.0 or higher. Good results have been produced where the carbon monoxide/pH treated meat product had a final pH of 6.5 to 6.7 as well as where the treated product had a pH of 7.4. The pH of an added liquid used to increase the pH of the meat 8 product (such as an ammonium hydroxide solution) may range from 8.5 to 11.6 or more. It should also be noted that the desired pH of a pH increasing liquid may vary with the level of liquid added to the meat product according to the invention. For relatively low amounts of added liquid such as approximately 5% by weight with the meat, a pH of 8.5 in a pFI 5 increasing liquid comprising ammonium hydroxide, for example, may be more appropriate. For higher added liquid content, say 15% to 20% for example, a pH of 11.6 or more in the pH increasing liquid such as ammonium hydroxide solution may be more appropriate.
The treated meat product may be packaged as indicated at process block 106 in ID Figure 1. In preferred forms of the invention, the carbon monoxide treated meat product is packaged in controlled-atmosphere tray packages under a suitable atmosphere. In particular, a carbon dioxide gas atmosphere is suitable for use in controlled-atmosphere packaging for carbon monoxide treated meat products according to the present invention. Other suitable atmospheres include inert gas atmospheres or mixtures of gases such as inert 15 gases and carbon dioxide. It will be appreciated that rather than packaging the carbon monoxide treated meat products in controlled-atmosphere packages such as tray packages, the treated meat product may be stored in a suitable device under any suitable atmosphere, or may be packaged in a packaging container without an atmosphere such as a vacuum package.
In one particular form of the invention, a pre-treatment step shown such as that shown at process block 104 in Figure 1 and/or a post-treatment step such as that shown at process block 105 includes injecting into the volume of a meat product a liquid such as water or ammonium hydroxide solution or other liquid with no carbon monoxide content. In this form of the invention, carbon monoxide may generally be injected at a higher 25 concentration after the pre-treatment liquid injection or before the post-treatment liquid injection, or between pre and post-treatment injections. In particular, carbon monoxide may be injected in the form of a gas or a gas mixed with other gases. The gases in a mixture with carbon monoxide may help the carbon monoxide to distribute better in the volume of the meat product. Although any suitable carbon monoxide concentration may 30 be used, carbon monoxide concentration in preferred injection gas mixtures may be as low as one-tenth of a percent (0.1%).
Where carbon monoxide is injected in a gas mixture, one preferred gas mixture includes oxygen in a suitable concentration. Oxygen may also be included with liquid 9 treatment fluids in the form of suspended or dissolved oxygen gas or in the form of some other oxygenating material. Oxygen gas, dissolved oxygen, and any oxygenating material may each be referred to in this disclosure and the accompanying claims as an "oxygenating agent." It is believed that the materials added to the meat product such as a pH modifying 5 material (ammonium hydroxide solution for example) interferes with the carbon monoxide binding with hemoglobin and myoglobin in the meat product so that the oxygen may compete better with the carbon monoxide to bind with these materials. Oxygen may be used in the present carbon monoxide treatment process to tie up hemoglobin and myoglobin in the meat thereby reducing the amount of hemoglobin and myoglobin 10 available to react with carbon monoxide to produce the carboxy forms of the materials. Making some of the hemoglobin and myoglobin unavailable for the carbon monoxide may effectively increase the carbon monoxide saturation in a meat product that already includes some carbon monoxide saturation or decrease the amount of carbon monoxide needed to produce a desired saturation level. It is believed that using oxygen and/or other added 15 materials such as pH modifying materials according to the invention to interfere with the binding of carbon monoxide with hemoglobin and myoglobin in the meat product allows the present carbon monoxide treated meat product to better show spoilage in the uncooked product and to produce a more natural appearance upon cooking.
One particular preferred form of treating meat products according to the invention 20 includes injecting a treatment mixture made up of a compressed gas such as air, carbon monoxide gas, and pH modifying liquid (such as an ammonium hydroxide solution in water). This treatment material may be injected without any pre-treatment or post-treatment to provide the desired carbon monoxide saturation in the meat product without producing an unnatural color in the uncooked meat. The meat product treated in this 25 fashion also browns substantially in the same way that an untreated meat product would brown during cooking.
A test was conducted using a treatment mixture made up of carbon monoxide gas and compressed and filtered air sparged into a liquid made up of an ammonium hydroxide solution having a pH of approximately 11.0. This treatment mixture was made up by 30 pumping the ammonium hydroxide solution at approximately three (3) bar and injecting into this solution the compressed air and carbon monoxide. The compressed air was injected into the solution at approximately sixty-five (65) psi through a one-eighth (1/8) inch diameter and approximately one-half (/?.) inch long orifice. The compressed carbon monoxide gas was injected into the solution at approximately fifty-five (55) psi through four one-half inch long by 0.032 inch diameter orifices connected in series. In this test the resulting treatment mixture was injected through an injection apparatus including forty (40) injection needles, each with four 0.6 millimeter diameter injection openings. The 5 injection was performed both on the downstroke into the meat product and on the upstroke. The meat product in the test was at approximately thirty-five (35) degrees Fahrenheit during treatment mixture injection and the injected treatment mixture was at approximately twenty-eight (28) degrees Fahrenheit. The injection resulted in a treated meat product having a weight 15% to 17% higher than the product before injection. The meat product, a 10 New York strip cut into steaks, treated in this test developed a good red color within an hour of treatment and browned normally on cooking. The treated product exhibited essentially none of the tiger striping commonly associated with injected meats, and the cooked, product had excellent flavor.
Another preferred form of the invention includes injecting a treatment mixture 15 made up of carbon monoxide gas together with other gasses and without any liquid. This preferred form of the invention may or may not include a pre-treatment and/or a post-treatment step. It will be noted that this carbon monoxide gas mixture treatment according to the invention may not include adding any liquid to the meat product being treated. This form of the invention relies on gasses in the treatment mixture to help distribute carbon 20 monoxide in the meat product and facilitate purging of any unbound carbon monoxide, particularly under a vacuum of short duration. One example of a gas mixture that may be employed according to this preferred form of the invention comprises a mixture made up of carbon monoxide gas, ammonia gas, and oxygen (or other diluting gasses). Other gasses may also be included in the mixture.
Some preferred forms of the invention may perform the pre-treatment and/or post- treatment steps in rapid succession with the carbon monoxide treatment step shown at block 102 in Figure 1. Other preferred forms of the invention, however, may include a delay between a pre-treatment and the carbon monoxide application and/or between the carbon monoxide application and any post-treatment. The delay may be from one second 30 to one hundred and twenty (120) seconds or more. It will be appreciated that a delay between treatment steps according to the invention may be sufficiently long to require the meat product to be moved out of an injection station (described below with reference to 11 Figure 3) to a holding area for at least a portion of the delay period, before proceeding on to the injection station for the next injection step.
Figure 2 shows a treatment system 200 that may be used to treat meat products with carbon monoxide according to the present invention. System 200 includes a mixing device 5 201 that receives carbon monoxide from a carbon monoxide supply 202 and receives injection liquid from an injection liquid supply 203. A suitable injection liquid may be water, brine, or ammonium hydroxide solution, for example, and may be pumped to mixing device 201 using a suitable pump 204 through suitable connecting lines 205. The carbon monoxide is supplied preferably in the form of a gas, and thus a suitable pressure 10 regulator 206 is provided in the connecting line 207 which connects carbon monoxide supply 202 to mixing device 201.
Treatment mixture containing carbon monoxide (either in solution and/or as a suspended gas) and the injection liquid is delivered through a suitable connecting line 209 to one or more injection conduits 210. Injection conduits 210 make up part of an injection 15 system 211 that will be described further below with reference to Figure 3. In addition to the injection system 211, treatment system 200 shown in Figure 2 further includes a vacuum and/or flushing arrangement 212 for applying a vacuum to the carbon monoxide treated meat product and/or flushing or rinsing the carbon monoxide treated meat product with a suitable flushing/rinsing fluid. Finally, system 200 includes a packaging system 20 shown diagrammatically at reference numeral 214. Packaging system 214 may comprise any suitable packaging system such as a tray-type, controlled-atmosphere packaging system or a vacuum packaging system. It will be appreciated that there may be a storage facility interposed between injection system 211 and packaging system 214. Any .storage of the carbon monoxide treated meat is preferably done under a controlled atmosphere at a 25 suitable storage temperature.
There may be a benefit to allowing a certain minimum amount of time to elapse between the injection treatment according to the invention and the time that the treated product is consumed. It is believed that the storage time allows the added materials to better distribute and equilibrate through the meat product. For example, a meat product 30 may preferably be stored a minimum of 24 hours after treatment before it is cooked and consumed. Storage of 4 to 6 days or more may also be beneficial. The storage may be in a package or in a storage facility under any suitable storage conditions. Also, it will be appreciated that the storage prior to consumption may be at any location, including in 12 distribution channels from the injection treatment facility to the consumer (for example, in transit to retail or wholesale distributors or at retail or wholesale storage facilities or product displays).
An injection conduit 210 used to inject carbon monoxide and other materials into 5 the volume of a meat product according to the present invention may include any suitable conduit or needle suitable for penetrating the surface of the meat product so that the desired carbon monoxide treatment mixture and any other treatment material may be injected into the volume of the meat product. Preferred forms of the invention utilize elongated injection conduits with a sharp distal end for piercing the surface of the meat 10 product and preferably a number of injection passages spaced apart along the length of the injection conduit that penetrates into the interior of the meat product. Rather than discrete injection openings, one or more areas of porous and permeable material such as a plastic, ceramic, or cintered metal may be included along the length of the injection conduit 210 to provide one or more areas through which the treatment mixture may flow from the conduit 15 into the volume of the meat product being treated. Some forms of the invention may include injection conduits that include porous and permeable material along their entire length with an axial passage extending there through and with a solid distal portion to provide a sharp tip. Still other forms of the invention may include injection conduits of different lengths and with injection flow passages positioned at different penetration depths 20 in the volume of the meat product. These and any other suitable arrangement of injection conduits may be used to distribute the carbon monoxide treatment mixture and other liquids or fluids into the volume of the meat product to ensure the desired carbon monoxide treatment and distribution according to the present invention.
It will be appreciated by those skilled in the art that the diagrammatic 25 representation of Figure 2 does not show numerous components that may be included in system 200. For example, connecting lines 205, 207, and 209 may include numerous fittings and components such as check valves or filters. Vacuum/flushing system 212 and packaging system 214 may in fact each comprise a complicated system, although the details of these types of systems are well known in the field of meat or food processing. 30 Details on these types of components are unnecessary for an understanding of the present invention that would allow one skilled in the art to practice the invention, and thus these details are omitted, from Figure 2 so as not to obscure the invention in unnecessary detail. 13 Figure 3 provides a diagrammatic illustration of an injection system that may be employed as injection system 211 shown in Figure 2. Injection system 211 shown in Figure 3 includes three separate stations for injecting fluids or liquids into a meat product. A first station is shown generally at reference 301, a second station is shown at 302, and a 5 third station is shown at 303. Each station includes an injector block 304 preferably supporting a large number of spaced apart injection conduits 210. Injector block 304 not only serves as a support for the injection conduits 210 but also may serve as a manifold for distributing the desired material from an injector block inlet to the various injection conduits associated with the respective injector block. Each injector block 304 is shown JO operatively connected with a respective positioning device 306. Each respective positioning device 306 is adapted to move the respective injector block 304, and thus the respective injection conduits 210, relative to a meat product to be treated. In particular, once a meat product such as a product shown at 308 in Figure 3 is in position for a respective station, the respective positioning device 306 may push the injector block 304 15 downwardly so that the associated injection conduits 210 penetrate into the volume of the meat product to a desired injection position. From this injection position, the desired treatment fluid may be injected into the volume of the meat product 308 through the injection conduits. Once a desired volume of liquid has been injected, the respective positioning device 306 may raise its associated injector block 304 to withdraw the 20 respective injection conduits 210 from the meat product 308.
Injection system 211 shown in Figure 3 includes a meat product support and positioning arrangement shown generally at reference numeral 310. Support and positioning arrangement 310 includes a conveyor 315 for conveying meat products 308 into the system, from station to station in the system, and finally out of the system to a 25 subsequent processing stage such as a vacuum/flushing system or a packaging system. In addition to or in lieu of the positioning device 306 associated with each station, injection system 211 may include a meat product support positioning arrangement including actuating devices 314 that may be operated to move the meat product support and thus the meat product 308 in relation to the various injector blocks 304 and injection conduits 210. 30 Each treatment station 301, 302, and 303 shown in Figure 3 is associated with a separate treatment material supply connected through a suitable conduit to the respective injector block 304. In particular, Figure 3 shows a pre-treatment material supply 316 connected to the injector block 304 associated with station 301, through connecting 14 conduit 317. A pump 318 is shown in the conduit 317 for supplying the pre-treatment material at a suitable injection pressure. A carbon monoxide treatment material or mixture supply 320 is shown associated with the second station 302 and connected through a suitable conduit 321 to supply the carbon monoxide treatment material/mixture to the 5 respective injector block 304 at a suitable injection pressure. This carbon monoxide treatment material/mixture supply 320 may, for example, correspond to the arrangement of mixing device 201, and material supplies 202 and 203 shown in Figure 2. Finally, a post-treatment material supply 322 is shown associated with the third station 303 together with connecting conduit 323 and pump 324 to provide the material under a suitable injection 10 pressure.
The injection pressures suitable for use in injecting carbon monoxide treatment material, pre-treatment, and post-treatment material according to the present invention generally coincide with those pressures used for injecting brines into meat products as known in the prior art. The injection pressure may vary depending upon the temperature 15 and nature of the meat being treated, the size of injection conduits employed and the exit openings in the injection conduits, and the amount of material to be added to the meat product. For beef steaks at 35 degrees Fahrenheit, for example, 2.5 bars is a suitable pressure for injecting material to produce a content of added material at 10% by weight with the meat, and 3.5 bars is a suitable pressure for injecting material to produce a content 20 of added material at 20% by weight with the meat.
It will be appreciated that the meat product 308 being treated in injection system 211 shown in Figure 3 may need to be refrigerated in the injection system to maintain suitable temperature conditions in the meat product. Figure 3 shows an insulating barrier 326 above the meat product supporting arrangement 310 and below the injector blocks 25 3 04. Injection conduits 211 traverse the plane of the insulating barrier 326 through suitable openings to reach the meat products 308. The insulating barrier material may simply terminate in the area of each injector block 304 or may include openings through which the individual injection conduits may extend to reach the meat products 308 to be treated. Injection system 211 may also have associated with it a suitable refrigeration 30 arrangement for cooling material in the area between the barrier 326 and the meat product support surface.
It will be appreciated that the invention encompasses numerous variations on the injection system shown for example in Figure 3. For example, a suitable injection system may include only a single injection station rather than the three separate stations shown in Figure 3. Even in a single station embodiment, different material supplies may be connected to the single injector block 304 so that different materials including the carbon monoxide treatment mixture and any pre-treatment or post-treatment materials may be 5 injected into the meat products 308 through the single injector block 304 and associated injection conduits 210. Furthermore, it is possible according to the present invention to use only a limited number of injection conduits 210 or even only a single injection conduit. When using a limited number of injection conduits 210 or a single injection conduit for a relatively large meat product, each injection conduit is preferably inserted at one point to 10 inject the desired material and then withdrawn and inserted another point for injecting to the material at that point. This process may be repeated at different locations across the meat product to provide the desired even carbon monoxide distribution throughout the volume of the meat product.
In preferred forms of the invention, the different injection points for the carbon 15 monoxide treatment material or mixture and for the pre-treatment and post-treatment materials are separated by approximately one-eighth (1/8) of an inch to one (1) inch across the meat product being treated. That is, in a multiple injection conduit arrangements where the injection conduits are inserted once to inject the desired material, the various injection conduits may be separated and spaced apart on approximately one-eighth (1/8) of an inch 20 to one (1) inch centers. Where injection conduits are inserted at different points to provide the desired injection coverage, the different insertion points are also spaced apart between one-eighth (1/8) of an inch to one (1) inch. Any suitable needle or injection conduit may be used in the present invention. The outer diameter of preferred needles or injection conduits may range from 2 to 6 millimeters or more. It will be appreciated that the spacing 25 of injection conduits, the size of the conduits, and suitable injection pressures may vary with the nature of the meat product being treated.
Figures 4 and 5 show alternate mixing devices (see 201 in Figure 2) that may be used to produce a treatment mixture of carbon monoxide and a suitable injection liquid. Referring first to Figure 4, a sparging device 401 may be connected to an injection liquid 30 supply into a supply of carbon monoxide gas. The injection liquid may be directed through a contact passage 402 associated with the sparging device while the carbon monoxide gas may be directed into the sparging device into a chamber 403. Chamber 403 is separated from contact passage 402 by a suitable permeable barrier 404 including contact openings (not shown) through which the carbon monoxide may pass into the injection liquid passing through passage 402. The contact openings (not shown) may comprise perforations or may be associated with a porous and permeable material such as a cintered metal or ceramic material from which the permeable barrier is formed. The carbon monoxide gas pressure and injection liquid flow rate may be controlled through the sparging device so that a desired amount of carbon monoxide is introduced into the injection liquid to produce the treatment mixture having the desired volume and carbon monoxide content.
An alternate mixing device shown in Figure 5 arrangement includes two positive displacement devices 501 and 502 such as piston and cylinder arrangements. Displacement device 501 receives injection liquid from the injection liquid supply while displacement device 502 receives carbon monoxide gas from the carbon monoxide supply. Controlled volumes of carbon monoxide gas and injection liquid may be displaced into a common exit conduit 503 to produce the desired treatment mixture having the desired concentration of carbon monoxide.
The above described preferred embodiments are intended to illustrate the principles of the invention, but not to limit the scope of the invention. Various other embodiments and modifications to these preferred embodiments may be made by those skilled in the art without departing from the scope of the following claims. 17

Claims (15)

1. A method including: (a) injecting a treatment mixture into an interior volume of a meat product at an injection location, the treatment mixture including carbon monoxide and an injection fluid and being injected into the volume of the meat product through an injection conduit inserted into the volume of the meat product, wherein the meat product comprises a cut of meat; and (b) injecting a pre-treatment fluid into the volume of the meat product prior to injecting the treatment mixture, the pre-treatment fluid including a pH modifying material and being injected into the volume of the meat product through the injection conduit or an additional injection conduit inserted into the volume of the meat product.
2. The method of claim 1 wherein the pH modifying material includes an ammonia-based pH increasing material.
3. The method of claim 2 wherein the ammonia-based pH increasing material includes an ammonium hydroxide solution.
4. The method of claim 3 wherein the ammonium hydroxide solution has a pH of approximately 8.5 or higher.
5. The method of claim 2 wherein the pH of meat product after injection of the treatment material and pre-treatment material is 5.6 or higher.
6. The method of claim 2 wherein the ammonia-based pH increasing material includes ammonia gas.
7. The method of claim 1 wherein the pH modifying material includes carbon dioxide gas or carbonic acid solution.
8. A method including: IB (a) injecting a treatment mixture into an interior volume of a meat product at an injection location, the treatment material containing carbon monoxide and an injection fluid and being injected into the volume of the meat product through an injection conduit inserted into the volume of the meat product, 5 wherein the meat product comprises a cut of meat; and (b) injecting a post-treatment fluid into the volume of the meat product after injecting the treatment mixture, the post-treatment fluid including a pH modifying material and being injected into the volume of the meat product through the injection conduit or an additional injection conduit inserted into 10 the volume of the meat product.
9. The method of claim 8 wherein the pH modifying material includes an ammonia-based pH increasing material. 15
10. The method of claim 9 wherein the ammonia-based pH increasing material includes an ammonium hydroxide solution.
11. The method of claim 10 wherein the ammonium hydroxide solution has a pH of approximately 8.5 or higher. 20
12. The method of claim 9 wherein the pH of meat product after injection of the treatment material and post-treatment material is 5.6 or higher.
13. The method of claim 9 wherein the ammonia-based pH increasing material includes 25 ammonia gas.
14. The method of claim 8 wherein the pH modifying material includes carbon dioxide gas or carbonic acid solution. 30
15. A method including: (a) injecting carbon monoxide into an interior volume of a meat product at an injection location, the carbon monoxide being injected into the volume of 19 the meat product through an injection conduit inserted into the volume of the meat product, wherein the meat product comprises a cut of meat; and (b) injecting a pH modifying material into the volume of the meat product simultaneously with injecting the carbon monoxide, the pH modifying material comprising an ammonia-based pH increasing material and being injected into the volume of the meat product through the injection conduit or an additional injection conduit inserted into the volume of the meat product. The method of claim 15 wherein the ammonia-based pH increasing material includes an ammonium hydroxide solution. The method of claim 16 wherein the ammonium hydroxide solution has a pH of approximately 8.5 or higher. The method of claim 15 wherein the pH of meat product after injection of the treatment material and pH modifying material is 5.6 or higher. The method of claim 15 wherein the ammonia-based pH increasing material includes ammonia gas.
NZ587032A 2004-03-05 2005-03-02 Method for treating meat products with carbon monoxide and pH modifying agent NZ587032A (en)

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CA2558541A1 (en) 2005-10-06
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